High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm after several attempts. Tested for chlorine, quart and temperature.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaged making wraps then manipulated phone, proceeded to move trash can and continued to make wraps. Employee failed to wash hands and change gloves.

High Priority – Raw animal food stored over or with unwashed produce. Observed at walk in cooler – raw shell eggs stored over unwashed avocados and green onions.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler – tuna salad (53F – Cold Holding); chicken salad (49F – Cold Holding) as per employee item held out of temperature for approximately 1 hour. Items not portioned or prepared today. Employee placed items in walk in cooler.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table – grilled chicken (124F – Hot Holding); veggie soup (114F – Hot Holding) as per employee item held out of temperature for approximately 1 hour. Operator placed items in microwave to reheat.